The loader widget handles the task of displaying the loading dialog when jQuery Mobile pulls in content via Ajax. It can also be displayed manually for custom loading actions using the
$.mobile.loading
helper method (See the global method docs).

Initialize the loader with the
classes
option specified, changing the theming for the
ui-loader
class:

Get or set a property of the
classes
option, after initialization, here reading and changing the theming for the
ui-loader
class:

This option is also exposed as a data attribute:
data-defaults="true"
.

Initialize the loader with the
defaults
option specified:

Get or set the
defaults
option, after initialization:

This option is also exposed as a data attribute:
data-disabled="true"
.

Initialize the loader with the
disabled
option specified:

Get or set the
disabled
option, after initialization:

Initialize the loader with the
html
option specified:

Get or set the
html
option, after initialization:

Initialize the loader with the
text
option specified:

Get or set the
text
option, after initialization:

Have you heard of this reverse sear thing? It’s what all the cool kids are doing. Traditionally, a restaurant method of cooking steak involved searing over incredibly high heat, then transferring to an oven to finish on a moregentle heatuntil done. The reverse sear method pretty much just flips the order, and involves first cooking the meat on a very low heat before searing the outside on a super hot surface.

The basic idea is that with reverse sear,you have greater control overthe Maillard Reaction (that magical process that turns the cooked edges of meatsyummy and brown), because you’re making sure the high heat only comes into playright at the end and that the steak inside will be perfect. So, instead of an internal ring of different “doneness” your steak will be perfectly medium all the way through, save for the very outside.

Truth be told, I love my steaks rare, so a regular pan sear works for me, but there’s no denying this is the ultimate cook method to achieve a perfect medium/medium-rare throughout. If you wanna get super meat-nerd about it, consider removing the steak about 5 degrees before it reaches doneness, as it will continue to cook slightly from residual heat during resting.

You will definitely need a meat thermometer to do this correctly – the ‘ol palm pinch test is not gunna cut it here! Back in the day I used to use a cheapie stick-thermometer, until I started noticing bad inconsistencies and realised it wasn’t calibrated, and whenthere’s just a few degrees difference between rare and medium, you wanna get this stuff right! These days, I prefer to use a
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read and takes the tempoff the very thin tip of the probe. That means less heat loss if I’m opening the grill or smoker to check something, and no nasty huge probe marks.Put it this way, investing a little in perfectly cooked meat is cheaper than ruining your nice quality steaks!

Though it ultimately takes longer to cook with reverse sear than other methods,it’s ready to eat immediately because you’ve rested the steak prior to the sear – so you can eat it nice’n’hot!I use an oven/heavy cast iron pan to reverse sear, but you can definitelyexperiment with a smoking/grilling combo too. If you’re looking for an extra secret weapon to help you achieve an incredible crust and appearance on the sear, you wanna check out this
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